Egg Roll Bowls

Egg Roll Bowls

Chinese takeout gets a little lighter here but hangs on to its iconic flavors. You can add extra veggies like thinly sliced red bell peppers, mushrooms, or shredded carrots to the mix.


Cooking spray

5 spray(s)

Uncooked 96% lean ground pork

1 pound(s)

Uncooked scallion(s)

6 large, chipped

Garlic clove

2 clove(s), minced

Ginger root

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1 Tbsp, minced

Soy sauce

3 Tbsp

Rice vinegar

2 Tbsp

Apricot preserves

1 Tbsp

Toasted sesame oil

1 Tbsp

Packaged coleslaw mix (shredded cabbage and carrots)

6 cup(s)


  1. Coat medium nonstick skillet with nonstick spray and heat over medium-high. Add pork, scallions, garlic, and ginger and cook, breaking up meat with wooden spoon, until pork is cooked through and no longer pink, 7 to 8 minutes.
  2. Stir in soy sauce, rice vinegar, jam, and oil.
  3. Divide pork mixture among 4 bowls or storage containers. Top each bowl with 1½ cups coleslaw. Cover and refrigerate.
  4. Before serving, microwave pork and vegetables until pork is heated through and coleslaw is lightly wilted, 2 to 3 minutes. Or in small skillet or saucepan, heat pork and vegetables over medium for 2 to 3 minutes. Toss to combine. Garnish with more scallions and hot sauce (if using).

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  1. Serving size: about 1 1/2 cups